Raclette Cheese Toast with Sun-Dried Tomatoes and Grilled Pear
25 min
Under an hour
Sezamo
O combinație sofisticată de arome dulci și sărate, acest toast cu brânză raclette topită, pară caramelizată la grătar și roșii uscate este alegerea perfectă pentru un brunch festiv sau o gustare gourmet. Textura crocantă a pâinii cu maia se împletește armonios cu cremozitatea brânzei și aroma intensă a nucilor caramelizate, oferind o experiență culinară de neuitat.
Preparation method
Ingredients overview
- 8 slices of sourdough toast bread
- 2 tablespoons of whipping cream 32%
- 2 tablespoons of unsalted butter 82% fat
- 2 tablespoons of classic mustard
- 2 tablespoons of polyfloral honey
- 1 teaspoon of extra virgin olive oil
- 100 g of raclette cheese
- 4 sun-dried tomatoes in oil (cut into pieces)
- 1 ripe, but firm pear (cut into thin slices)
- 1 pinch of ground black pepper
- 1 handful of walnut kernels
- 1 teaspoon of brown cane sugar
- 30 g of pea microgreens
Start by mixing the whipping cream, softened butter, mustard, and one tablespoon of honey until you get a homogeneous paste. Spread this mixture on the toast slices and place pieces of raclette cheese on each slice. Preheat the oven to 220°C. Place the bread slices on a baking tray lined with baking paper and bake for about 10 minutes, until the bread becomes crispy and the cheese is completely melted.
Meanwhile, mix the pear slices with the remaining tablespoon of honey and olive oil. Grill them on a dry grill pan for one minute on each side, until golden, then set them aside. In the same pan, add the brown sugar and a little water, letting it melt until a caramel forms. Add the walnut kernels and sauté them in the pan until crispy.
On each toast fresh out of the oven, place pea microgreens, pieces of sun-dried tomatoes, grilled pear slices, and caramelized walnuts. Season with freshly ground black pepper and serve immediately.
50 min
Under an hour
